Ingredients:

  • 1 lb Fettuccine Pasta
  • 2 Tbsp Kosher Salt (for pasta water)
  • 1 cup (2 sticks) Unsalted Butter, cubed and cold
  • 2 cups Heavy Cream (Double Cream)
  • 3 cloves Fresh Garlic, finely minced
  • 2 cups (packed) Freshly Grated Parmigiano Reggiano
  • 1 tsp Kosher Salt (for sauce)
  • 1/2 tsp White Pepper
  • Pinch Fresh Nutmeg

Instructions:

  1. Prep Ingredients: Finely grate the Parmesan, mince the garlic, and cube the butter. Keep the butter cold and set all ingredients aside.
  2. Boil Pasta: Bring a large pot of heavily salted water to a rolling boil. Cook the fettuccine until al dente (usually 1 minute shy of package instructions).
  3. Reserve Liquid Gold: Before draining, scoop out 1.5 cups (360ml) of the starchy pasta cooking water. Drain the pasta immediately.
  4. Sauté Garlic: Melt 2 Tbsp of the cold butter in a wide saucepan over medium-low heat. Add the minced garlic and sauté gently for 30–60 seconds, until fragrant. Do not allow the garlic to brown or burn.
  5. Simmer Cream: Pour in the heavy cream and bring the mixture up to a gentle simmer. Cook for 2–3 minutes, stirring occasionally, until the cream begins to slightly thicken and reduce. Season lightly with salt, pepper, and nutmeg.
  6. Remove from Heat: Crucially, remove the saucepan completely from the heat source.
  7. Whisk in Cold Butter: Add the remaining cubed cold butter, a few pieces at a time, whisking vigorously. The cold butter helps stabilize the emulsion and adds a silky sheen.
  8. Incorporate Cheese: Once the butter is fully melted and incorporated, gradually add the finely grated Parmesan cheese, whisking constantly until the sauce immediately thickens and turns smooth and velvety. If the sauce thickens too much, add a splash of the reserved pasta water to thin it slightly.
  9. Taste and Adjust: Taste the sauce and adjust salt and pepper as necessary.
  10. Toss the Pasta: Add the drained, hot fettuccine directly into the sauce. Toss immediately with tongs until every strand is coated.
  11. Adjust Consistency: If the sauce appears too thick, add reserved pasta water, 1 tablespoon at a time, until the desired clinging consistency is reached.
  12. Serve: Serve immediately, garnished with extra Parmesan and fresh parsley.